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Dairy-Free Creamy Mushroom Soup

Nothing says creamy soups so much as classic cream of mushroom soup. But as the name implies, typical cream of mushroom soup contains dairy. This version of the classic, however, contains no dairy, no gluten, and no nightshades either.



  • 1 Tbsp coconut or olive oil

  • 1 small onion, chopped

  • 1 package (227 grams or 8 ounces) fresh mushrooms, washed and chopped

  • 1 ¼ cups chicken or vegetable broth, divided

  • ½ tsp each garlic powder and salt

  • ¼ tsp black pepper

  • 1 cup light coconut milk (or other non-dairy milk)


Heat coconut or olive oil in a large saucepan. Over med-high heat, cook the chopped onion until beginning to turn translucent.

Add the chopped mushrooms, stirring them into the onions. Immediately add ¼ cup of the broth. Cover the pan and turn down the heat to medium-low.

Cook with the cover on for 3-5 minutes, letting the mushrooms give up some of their liquid into the pan. The mixture should be a little moist at this point.

Remove the cover and mix in the garlic powder, salt and pepper. Add the remaining 1 cup of broth and the coconut milk (or other non-dairy milk of your choice). Stir together until well mixed.

Working in batches, puree the soup in a food processor or high-speed blender. Transfer the pureed soup to another, clean saucepan.

Reheat the soup on low heat until ready to serve.

This soup makes enough for 2 large bowl servings or 4 small bowl servings.

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